New Evidence of 'Nordic Grog' Discovered in
Scandinavia
A blazing fire was not
the only thing to keep Bronze and Iron Age Scandinavians warm through long cold
winters. From northwest Denmark, circa 1500-1300 BC, to the Swedish island of
Gotland as late as the first century AD, Nordic peoples were imbibing an alcoholic
"grog" or extreme hybrid beverage rich in local ingredients,
including honey, bog cranberry, lingonberry, bog myrtle, yarrow, juniper, birch
tree resin, and cereals including wheat, barley and/or rye -- and sometimes,
grape wine imported from southern or central Europe.
New research published
in the Danish Journal of
Archaeology examines evidence derived from samples inside pottery
and bronze drinking vessels and strainers from four sites in Demark and Sweden.
The research proves the existence of an early, widespread, and long-lived
Nordic grog tradition, one with distinctive flavors and probable medicinal
purposes and the first chemically
attested evidence for the importation of grape wine from southern or central
Europe as early as 1100 BC, demonstrating both the social and cultural prestige
attached to wine, and the presence of an active trading network across Europe more than 3,000 years ago.
"Far from being
the barbarians so vividly described by ancient Greeks and Romans, the early
Scandinavians, northern inhabitants of so-called Proxima Thule, emerge with
this new evidence as a people with an innovative flair for using available
natural products in the making of distinctive fermented beverages," notes
Dr. Patrick E. McGovern, lead author of the paper. "They were not averse
to adopting the accoutrements of southern or central Europeans, drinking their
preferred beverages out of imported and often ostentatiously grand vessels.
They were also not averse to importing and drinking the southern beverage of
preference, grape wine, though sometimes mixed with local ingredients."
To reach their
conclusions the researchers, based at the University of Pennsylvania Museum of
Archaeology and Anthropology, obtained ancient residue samples from four sites
in a 150-mile radius of southern Sweden and encompassing Denmark. The oldest,
dated 1500 -- 1300 BC, was from Nandrup in northwestern Denmark, where a
warrior prince had been buried in an oak coffin with a massively hafted bronze
sword, battle-ax, and pottery jar whose interior was covered with a dark
residue that was sampled. A second Danish sample, dated to a later phase of the
Nordic Bronze Age from about 1100 -- 500 BC, came from a pit hoard at Kostræde,
southwest of Copenhagen. A brownish residue filling a perforation of a bronze
strainer, the earliest strainer yet recovered in the region, was sampled. A third
Danish sample was a dark residue on the interior base of a large bronze bucket
from inside a wooden coffin of a 30-year-old woman, dating to the Early Roman
Iron Age, about 200 BC, at Juellinge on the island of Lolland, southwest of
Kostræde. The bucket was part of a standard, imported Roman wine-set, and the
woman held the strainer-cup in her right hand. A reddish-brown residue filling
the holes and interior of a strainer-cup, again part of imported Roman
wine-set, provided the fourth sample. Dating to the first century AD, the
strainer-cup was excavated from a hoard, which also included a large gold
torque or neck ring and a pair of bronze bells, at Havor on the Swedish island
of Gotland in the Baltic Sea.
According to Dr.
McGovern, the importation of southern wine grew apace in the Bronze and Iron
Ages, and eventually eclipsed the grog tradition -- but never completely. Many
of the ingredients in Nordic grog went on to be consumed in birch beer and as
the principal bittering agents (so-called gruit) of medieval beers, before hops
gained popularity, and the German purity law (Reinheitsgebot) which limited
ingredients of beer to barley, hops and water was enacted in Bavaria in 1516
and eventually became the norm in northern Europe.
"About the
closest thing to the grog today is produced on the island of Gotland in the
Baltic Sea," Dr. McGovern noted. "You can taste Gotlandsdryka in
farmhouses. It's made from barley, honey, juniper, and other herbs like those
in the ancient version."